Llwytho...
Food Spoilage-Associated Leuconostoc, Lactococcus, and Lactobacillus Species Display Different Survival Strategies in Response to Competition
Psychrotrophic lactic acid bacteria (LAB) are the prevailing spoilage organisms in packaged cold-stored meat products. Species composition and metabolic activities of such LAB spoilage communities are determined by the nature of the meat product, storage conditions, and interspecies interactions. Ou...
Wedi'i Gadw mewn:
| Cyhoeddwyd yn: | Appl Environ Microbiol |
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| Prif Awduron: | , , , , , , |
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
American Society for Microbiology
2018
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| Pynciau: | |
| Mynediad Ar-lein: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6007109/ https://ncbi.nlm.nih.gov/pubmed/29678911 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.00554-18 |
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